Taj Express Indian Cuisine INC

The inspector came back, found the problems fixed and allowed the business to reopen.

• Floors, walls, ceilings and ventilation
  • Basic: Hole in or other damage to wall behind/between double glass door lowboy and cold make top at front /cook line.
  • Basic: Ceiling tiles throughout kitchen shows damage/are in disrepair.
  • Basic: Ceiling tiles not smooth, non-absorbent and easily cleanable in food preparation, food storage and ware washing areas.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Approved source; food safe and unadulterated
  • High priority: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours. At walk-in cooler; cooked onion sauce (44°F - Cooling); cooked chickpeas (44°F - Cooling). Operator stated items cooked yesterday, cooling overnight in full, deep containers tightly covered with lids, did not reach 41°F within 6 hours. See stop sale.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. At Make-top; cooked lamb (48°F - Cold Holding); house made cooked tomato sauce (45°F - Cold Holding);. Operator stated items not prepared or portioned today, held overfilled in pan on make top for less than 2 hours, removed overfilled portion to reach in cooler.
  • High priority: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. At walk-in cooler; cooked onion sauce (44°F - Cooling); cooked chickpeas (44°F - Cooling). Operator stated items cooked yesterday, cooling overnight in full, deep containers tightly covered with lids, did not reach 41°F within 6 hours. See stop sale.
  • Intermediate: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk-in cooler; cooked onion sauce (44°F - Cooling); cooked chickpeas (44°F - Cooling). Operator stated items cooked yesterday, cooling overnight in full, deep containers tightly covered with lids, did not reach 41°F within 6 hours. See stop sale. Walk-in; cooked rice pudding (50°F - Cooling 1:45/50°F 2:30). Operator stated cooling since 1:00 in full pan covered with lids, at this rate will not reach 41°F within 6 hours, uncovered, split into less full containers to facilitate faster cooling.
• Handwashing and hygienic practices
  • High priority: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee cashiering handling point of sale/order entry system, collecting customer payment/making change then handled clean equipment, clean utensils and prepared/packaged food for customers without washing hands. Operator discussed with employee who then washed hands.
• Food-contact surfaces designed and maintained
  • High priority: Non-food grade "thank you"bags used in direct contact with cooked chicken. Advised Operator to use only food-grade bags/containers for food storage.
• Insects, rodents, pests and animals
  • High priority: Rodent activity present as evidenced by rodent droppings found. Approximately 6 rodent droppings in kitchen under upright double door freezer. Approximately 3 rodent droppings in kitchen on floor under make top/lowboy reach in cooler. Approximately 2 rodent droppings in kitchen on floor of hallway and ware washing area. Advised Operator to remove rodent droppings, clean/sanitize areas.
• Floors, walls, ceilings and ventilation
  • Basic: Hole in or other damage to wall behind/between double glass door lowboy and cold make top at front /cook line. Advised Operator to repair.
  • Basic: Ceiling tiles throughout kitchen shows damage/are in disrepair. Advised Operator to replace.
  • Basic: Ceiling tiles not smooth, non-absorbent and easily cleanable in food preparation, food storage and ware washing areas. Advised Operator to replace.
• Chemicals and toxic substances
  • High priority: Tracking powder pesticide used inside through establishment. Blue chemical pesticide tracking powder along all cove molding/baseboard/floor wall junction in kitchen/preparation/storage area. Advised Operator to remove, clean/sanitize areas.